Pork Curry

Potjie No: 2 or 3
Serves: 8
Cooking Time: 2 hours
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1 kg boneless pork, cubed (thick rib or leg)
15 ml cooking oil
1 onion, chopped
1 clove garlic, crushed
15 ml mild curry powder
200 ml hanepoot
200 ml meat stock
30 ml wine vinegar
5 ml turmeric
30 ml chopped root ginger
1 bay leaf
1 stick cinnamon
5 cardamom pods
10 ml salt
Freshly ground black pepper to taste
50 ml desiccated coconut
50 ml seedless raisins
2 green apples, cored, peeled and cut into wedges
1 carrot, grated

Heat oil in potjie, add meat a few pieces at a time and brown.
Add onion and garlic and sauté until transparent.
Add curry powder and fry for about 2 minutes.
Heat wine, stock, vinegar, turmeric, ginger, bay leaf, cinnamon, cardamom, salt and pepper in a smaller potjie.
Pour over meat.
Arrange remaining ingredients on top of meat.
Cover with lid and simmer for 1.5 – 2 hours or until meat is tender.
Stir very carefully, then serve with yellow rice and raisins and chutney.

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